These cream cheese filled zucchini muffins are amazing! Delicious muffins with a creamy cream cheese center! They are full of flavor and perfect with a cup of coffee!
My husband has some funny notions about life. One is in refrence to zucchini. He says it’s something that people grow in their garden because they think they’re supposed to, that no one really likes it. (He doesn’t like it so of course no one does!)
I tend to disagree with him… he’s a little crazy after all… and I love zucchini, cooking with it, baking with it… I think it is totally worth growing!
However, it does tend to come in spurts and all of a sudden you have a bunch of zucchini… sometimes you have a pile on your counter the day before you go on vacation and have to leave them on your neighbor’s doorstep with a note… ahem… not that I’ve ever done that.
Since what goes around comes around though, I was gifted just a few days ago with a rather large yellow zucchini and decided that it should be made into something delicious… something like these muffins.
They are super, nice an moist, just a little sweet and with a tasty cream cheese surprise hiding inside!
How to pick the best zucchini for baking-
You can use any zuccchini for these muffins, and likely if you’re growing it in your garden you may have a variety of shapes and sizes.
I like to pick (or buy) small ones that are about 8-10 inches long. When they are still small they have much less water content and seeds, the bigger they get the less flavorful and more watery they are.
If you do have a big zucchini it is best to scrape the seeds out before shredding it so that you don’t end up with too much water content in your baking!
Here’s what you’ll need for these cream cheese filled zucchini muffins-
2-Cups Shredded Zucchini
2 1/2- Cups Flour
1/3- Cup Coconut Oil
1/2 Cup Honey
1/2- tsp Salt
1- tsp Baking Soda
1- tsp Cinnamon
1/2- Cup Greek Yogurt
For the filling-
4 oz. Cream Cheese softened
2- Tbsp Honey
First get your oven preheating to 35o and line a muffin pan with muffin wrappers or grease and flour.
In a large mixing bowl combine your zucchini, eggs, oil, Greek yogurt, and honey stir until well mixed. Gradually stir in your flour, salt, baking soda, and cinnamon.
In a separate smaller bowl mix together your cream cheese and honey until smooth.
Now fill your muffin pans about 1/3 of the way with the zucchini batter mix. Scoop a spoonful the cream cheese mixture into the center of each and then top with more batter.
Pop them into the oven for about 20 minutes, until the top is set and they’re just starting to brown.
Once they’re done let them cool before eating… at least a little they’re pretty delicious warm!
What is your favorite zucchini recipe? Do you grow it and leave it on your neighbor’s porch??
- 2-Cups Shredded Zucchini
- 2 1/2- Cups Flour
- 2- Eggs
- 1/3- Cup Coconut Oil
- 1/2 Cup Honey
- 1/2- tsp Salt
- 1- tsp Baking Soda
- 1- tsp Cinnamon
- 1/2- Cup Greek Yogurt
- For the filling-
- 4 oz. Cream Cheese softened
- 2- Tbsp Honey
- Preheat oven to 350 prepare muffin pan by greasing or lining with paper liners
- In a large mixing bowl combine your zucchini, eggs, oil, Greek yogurt, and honey stir until well mixed.
- Gradually stir in your flour, salt, baking soda, and cinnamon.In a separate smaller bowl mix together your cream cheese and honey until smooth.
- Fill your muffin pans about 1/3 of the way with the zucchini batter mix. Scoop a spoonful the cream cheese mixture into the center of each and then top with more batter.
- Bake for about 20 minutes, until the top is set and they’re just starting to brown.
- Remove from oven and allow to cool before eating